Garlic Clives box (韭菜盒子)

Me a person who does not really like to eat greens but guess what, me beginning to eat more of it. Especially garlic chive something that I would not even touch when I saw it in my mee siam but now me actually buying it from the market to make thing with it. Staying with house mates from China are really very good, get to try different kinds of dishes especially staying with a chef. People from Northern China usually eat noodle or chinese pancake（烙饼）unlike people from the Southern, rice is almost a must in our meal. So now got more dishes to make, making of dough is a skill too as different pancakes uses different method. To learn about making of different doughs, I actually went to ask Vicky to show me how. She was very kind enough to make different kinds of pancake for that night dinner in order to show me. She taught me 2 methods, one is for making pau which needed to add yeast for it to rise and the other is for garlic chives box (韭菜盒子) and potstickers (锅贴).As for dumpling (饺子) is a different method too. So check it out the different methods.

Ingredients:
Dough:

• Plain flour
• 1/2 cup warm water
• 1/4 cup water

Filling:

• Garlic chives 韭菜 
• Dry shrimp (Soaked 30mins)
• Fresh prawn (Diced)
• 2 eggs (Beaten)
• Glass Vermicelli (Tang hoon soaked for 10mins)
• 1tbsp Chicken powder
• 1tsp Salt

Method:

Dough:

1. Pour the plain flour into a bigger bowl so that can mix easier.
2. Add in warm water and use a pair of chopstick to mix it as it might be too hot to use hand.
3. Till it is well mixed then add in the remaining water. Add more flour if needed to make it into a dough.
4. Slowly add more flour till the dough do not stick the hand anymore.
5. Leave it aside for 20-30mins for it to rise.

Filling:

1. Washed and cut the garlic clives about 2cm long.
2. Soaked in some oil.
3. Fry the egg like omelette.
4. Put it aside then fry the dried shrimp till nice fragrant.
5. Then add the fresh prawns in. 
6. Fry till cooked then add in back the omelette.
7. Mix it all well and put aside.
8. When cool add in the vermicelli and garlic clives.
9. Add salt and chicken powder.
10. Mix it up and ready to use.

Making the whole:

1. Pinch the dough about the size of a 3cm diameter ball.
2. Flatten it and roll it out flat.
3. Rub some oil onto it and then add the filling.
4. Fold it into half. 
5. Pinched it into shape if not use a fork to save the job.
6. Heat up a flat pan with 1tsp of oil each time to pan fried it.
7. Turn it over when one side is cooked. Each about 5mins on low heat.

Well there are a few tips to making this. When doing pan fried dumpling, u got to add warm water to the dough and the dough will feel very soft. Why do we need to soak the garlic clives? Cos the clives will give out water once in contact with salt which we do not want it to happen, if not will be wet inside.